Gluten free Oatmeal Chocolate Chip Walnut cookies

 Stuffed with walnuts and chocolate chips, they are perfect with a glass of milk.
These cookies are so good, you would never know that they are gluten free!

Preheat oven to 350

Wisk together
1 3/4 cup gluten free flour blend
¾ tsp baking powder
¾ tsp baking soda
1 tsp xanthium gum

Cream together
1 cup coconut oil
¾ cup coconut sugar (or cane)
2 eggs (at room temp)
2tsp vanilla

Stir the flour mixture in to wet, add
1 cup chocolate chips
½ cup chopped walnuts
3 ½ cups gluten free oats

Shape dough in to 1-2 inch balls and flatten to ½ inch. Bake for 10-12 minutes until lightly browned.

Gluten free Pesto Veggie pizza

This amazing pizza is quick and easy, and adding herbs and cheese to the crust makes it extra delicious. The orange yams, green pesto and purple kale makes it a feast for the eyes.

A drizzle of balsamic reduction adds a little sweetness. Its very easy to make vegan, just make sure your pesto is dairy free (make your own!)

　
Pizza toppings
Pesto
Sun dried tomatoes
Purple kale
red onion
Yams (finely diced, about ¼ cup)
Red pepper
Garlic
Cheese (lactose free or soy if vegan)
Diced fresh herbs
balsamic reduction

1. Sauté yams and onion in a little oil until soft.

　
Crust

1tbs yeast
2 ½ tsp sugar
2/3 cup warm soy milk
1 ¼ cup gluten free flour blend *
2tsp xanthan gum
¾ tsp salt
1tbs olive oil
                                                       2tsp cider vinegar

Or you can use a Premade mix such as Bobs Red Mill to save time.

Pre heat oven to 425

1.disove yeast and sugar in milk, let foam for 5 minutes
2. blend yeast mixture with all the other ingredients with a hand mixer , dough will be very soft.
3. Oil a no stick pan, or line with parchment paper, dust hands and surface and press dough in to pan, shape to desiredthickness and shape, form a ridge for a crust if you like.
4. Bake crust for 10 minutes before topping

5. Add toppings, drizzle with balsamic reduction

Makes one large thick crust pizza or 2 small thin crust.

Cranberry Almond Quinoa Salad

This super simple salad is crunchy and tangy and packed with protein, a great summer side dish.

2 cups cooked quinoa
4tbs fresh orange juice
1tso orange zest
3tbs olive oil
1clove garlic
1tsp chili flakes
1tsp fresh thyme
1tsp maple syrup Salt
Pepper
¼ cup cranberries
¼ cup toasted chopped almonds

Cook Quinoa as directed cool and fluff with a fork,
Wisk dressing ingredients together, adjust to taste, mix in cranberries and almonds

Serves 4

Gluten Free Pumpkin Muffins

As I have said before I looooooove muffins. And I love pumpkin, so these tasty treats are perfect for breakfast. I have adapted from the Joy Of Cooking, but subsisted a lot of the ingredients and
reduced the sugar. These really are best if made from real
sugar pumpkin, but a good quality canned variety works too. to make Vegan, just sub the eggs for you favortie fake egg.
Pre heat oven to 350 degrees, grease or line a 12 cup muffin pan.

1 ½ cups gluten free flour mix
1tsp backing soda
¼ tsp baking powder
1 ½ tsp guar gum
1tsp salt
1 tsp cinnamon(or just use pumpkin pie spice)
1 tsp ginger
¼ tsp nutmeg and cloves
1/3 soy milk (or nut milk)
1 tsp vannila
1/3 cup coconut oil (or butter or other oil)
¾ cup sugar (demera, cane, coconut or agave syrup)
2 eggs (or egg sub)
1 cup pumpkin (cooked or canned)
½ cup chopped pumkin seeds, nuts and raisins


　
Wisk dry ingredients togegether                                Combine milk and vanilla in a small bowl

 Beat oil and sugar in a large bowl, adding eggs one at a time. Slowly add in pumpkin and beat until blended.

.

Add flour mixture to wet in three parts alternating with milk mixture, stirring to combine with a spatula. Stir in seeds or nuts. Fill muffin cups ¾ cup full

Bake at 350 for about 15 minutes or untill a knife inserted in to muffin comes out clean, cool slightly then remove from pan.

Gluten Free Vegan Almond Butter Cookies

½ cup gluten free flour      

1 tbs ground flax

1/4 tsp baking soda

½ tsp cinnamon

¼ tsp salt

½ cup almond butter

3 tbs water

3 tbs maple syrup

¼ cup chocolate chips                                                                        

¼ cup chopped almonds

Pre heat oven to 350 degrees

• Mix flax with water and Wisk until it gels slightly and then stir in wet ingredients.
• Stir dry ingredients together. Mix wet ingredients with dry ingredients until well combined
• Line a cookie sheet with parchment paper and spoon drop about 2 tbsp worth of cookie dough for each cookie. Bake at 350F for 10-12 minutes. Let cool 5 minutes before removing from pan.

Vegan and gluten free chocolate cranberry power bars

These bars are a great pick me up snack. Add what ever you favorite protein powder is, mine is VEGA. Feel free to change up the seeds and nuts to suit your needs and taste. These wont last long, so if you have a hungry house ( I do) make a double batch.I am very lucky to have an awesome Robot Coupe professional food processor with a very large bowl, so I can do a large batch. If you have a smaller machine, blend the first set of ingredients and set aside, mix the next and process together in small batch and hand mix in the cranberries and chips

Combine in a large food processor.
 1 cup raw almonds (or your favorite nut)
1 cup ground almonds
1 cup oats or rolled quinoa
1 cup nut butter
½ cup protein powder ½ dates soaked in hot water and drained
½ cup raw agave

Blend above ingredients until they hold together, mixture will be wet.
Add
¼ cup pumpkin seeds
¼ cup sesame seeds
¼ flax seeds
¼ sunflower seeds
¼ cup chia seeds
¼ cup coco

Process the mixture until it hold together well, adding more butter or agave if need
Add
½ cup cranberries
½ chocolate chips

Line a baking sheet with parchment paper, use you hand to push the mixture down and in to the corners. Using a rolling pin, roll to flatten, press very hard as this will help the bars keep there shape. Place pan in freezer for about half an hour, remove, cut in to bars and keep refrigerated.

Garlic Roast Beef with Roasted Root Veggies

Roast beef dinner is always welcome and looked forward to in our house. I make the whole meal (minus the greens) in my Dutch oven which saves on dishes and roasting with the lid on help to make the beef tender and juicy, even if I use a cheap cut of beef. I have used a really lean cut of meet, so I wont get the lovely dripping to make gravy this time. I bought some beautiful rainbow organic carrots at The Rootceller, tossed in some sweet onions, red potatoes and golden beets.



1 roast beef (your preferred cut, or in my case. What’s on sale.)
6 cloves of garlic
2tbs horseradish
Olive oil
Salt
Pepper
6 Carrots
Small red potatoes
3 sweet or red onions
2 golden beets
Sprigs of rosemary and thyme

Pre heat oven to 400

 1. In a food processor combine garlic, horseradish, salt and pepper. Spread over beef.
2. Cut vegetables in to good size chucks. Toss with olive oil, salt and pepper.
3. Lay veggies in the bottom of Dutch oven (or roasting pan) place beef on top.
4. Roast covered for about an hour
5. Remove lid and roast until done to your taste (about 20 -30 minutes depending on the size of theroast)
6. Remove from pan, tent with foil and let stand for 10 mins. Carve and serve with roasted veggies and your favorite greens.

* I had a 3.5 lb roast and cooked it for 90 minutes to medium. A basic rule to follow is 20 mins per pound, but adjust it a little if you like your meet rare   

or well done.

Tuscan Roasted Tomato and Basil soup

I love tomato soup, but I find the canned ones too salty and bland. I got insired to make some today when I saw the 11lb flats of Campri tomatoes on sale at the Rootcellar (my favorite grocery store) This soup is really flavorful as the roosted tomatoes give a sweet and smoky flavor and the basil and garlic add depth. If you want to make this a decedent cream soup, stir in some 10% or table cream. I like mine topped with a dollop of Greek yogurt, fresh chopped basil and a grilled cheese sandwich. I always make a huge batch and freeze half for weekday lunches.

　
5 lbs of tomatoes (I used Campari)
3 cups vegetable stock
3 shallots (finely diced)
8 cloves of garlic
1 cup shredded basil
Fresh oregano (dried works as well)
tarragon
Olive oil
Salt
Pepper

Optional 1 cup cream

Preheat oven to 350

Seeding the tomatoes make the soup richer and I personally don’t like seeds in my soup. Keep an eye on the tomatoes while roasting that they juices don’t over flow. Using a food processor to dice the shallots saves on time and tears.





1. Half and seed tomatoes, peel garlic. Lay tomatoes cut side down on a parchment lined rimmed baking sheet, drizzle with olive oil, sprinkle with salt and fresh cracked pepper, oregano and garlic.
2. Roast for an hour, or until the skins of the tomatoes are brown and the tomatoes are starting to caramelize
3. Let cool and remove skins.
4. In large sauce pan heat 1 tbs olive oil and sauté the shallots until they are translucent, add pepper and tarragon. add stock and tomatoes, garlic and juices from pan. Simmer over medium heat for about half an hour. Season to taste.
5. With a hand held blender puree the soup to your desired thickness (add more stock if it is too thick)
6. Add basil and cream (if using) and simmer for five minutes. Garnish with basil leaves.

Chocolate Banana Pecan Muffins

I love muffins. Especially if they are home made and
warm from the oven (with chocolate chips!)
I have used chia meal (left over from making chia oil)
but you can use chia seeds if you like, or substitute flax
meal. using really ripe bananas adds a natural
sweetness do you can use less sugar if you like.

Preheat oven to 375 and grease or line a 12 cup muffin pan.



Wisk together

1 ¾ cups flour (wheat, or your favorite gluten free flour blend*)
¼ cup ground flax or chia meal
2tsp baking soda
1tsp guar gum (or xanthium gum if using gluten free flour)
½ tsp baking powder
¼ tsp salt

Combine in a large bowl
1 large egg (or egg sub)
¾ cup coconut sugar (or your preferred kind)
1 1/3 cup mashed ripe banana (about 3 med)
1/3 cup coconut oil
1tsp vanilla

Fold the dry ingredients in to wet, stir just to combine.

Add

½ cup chopped pecans
½ cup dark chocolate chips

Mix nut and chips in to combine, divide in to cups and bake for 14-16 minutes.

*Gluten Free Flour Blend1 cup Rice flour
1 cup Tapioca starch
1 cup Sorghum flour
1 cup rice flour
Mix ingredients together and store in an air tight container.
Double or triple and use mix to replace flour in any recipe!

Sweet and sticky pork ribs

These ribs are not the healthiest thing I’ve made, but they are so delicious and such a treat! Just don’t eat them every day (although you will want to!) and you will be just fine.
This recipe is super versatile, as you can make ribs in the crock pot, oven or BBQ, How ever you like!When they go on sale I buy a bunch, as they are great to keep in the freezer.
I cant take to much credit for this recipe as Tyver made the very very delicious sauce that they get cooked in and bushed with. Boiling prior to cooking helps to cook off some of the fat, and is a very quick way to thaw they if they are frozen. I prefer the third method listed below, the ribs are sticky and fall off the bone tender.

In a large pot of water boil for one hour.
1 or 2 racks of pork ribs (the leanest ones you can find) cut in to 3 and 4 rib chunks.

　
Tyvers Rib Sauce
1 cup BBQ sauce(your favorite)
1 can Pepsi (or coke)
3tbs apple cider vinegar
2tsp Sirachi hot sauce
2tsp Worcestershire
2tbs molasses
1tbs honey
3 cloves garlic passed through press
Cumin
Coriander
Paprika
Salt
Pepper

　


There are a few different methods to cook ribs.Pick the one that works best for you
1. Boil ribs for 1 hour, cover with sauce and bake in oven for 1 ½ -2 hours brushing with sauce as they cook.
2. Boil ribs for 1 hour, marinate with sauce overnight and BBQ, brushing with leftover sauce.
3. Boil ribs for 1 hour, cook in crock pot with sauce for 7-8 hours on low, removed ribs and place in a lined baking dish, then place in oven for 20 minutes to slightly crisp up brushing with leftover sauce.

　

　

Baked Yam Fries with Thyme
3 yams peeled
Olive oil
Salt
Pepper
paprika
Thyme sprigs

Pre heat oven to 400

Peel yams and slice in to wedges, toss with oil and seasonings, bake at 400 degrees for 20-30 minutes until tender and crispy

Gluten Free Chocolate Chip Zucchini muffins

Zucchini is one of my favorite veggies, I love it roasted on the BBQ, scrambled with eggs, raw and dipped in tatziki, but most of all, bake in to a muffin with chocolate chips. This recipe as adapted from the Joy of Cooking’s carrot nut loaf, and can be made in to a carrot muffin by switching out the zucchini for carrot and the chocolate for raisins. I use the joy of cooking more then any other cookbook, I just adapt the recipe to suit my and whom I am cooking for dietary needs. It is really important to really squeeze the moisture out of the zucchini or your muffins will be gluey. The guar gum is a vegan thinking agent and it helps to make gluten free baked goods rise. If your coconut oil is solid at room temperature, gently heat until it becomes a liquid, but do not let it get hot, as it will cook your eggs. To make Vegan, subistute eggs for a vegan egg subistute

Wisk together
1 ½ cups gluten free flour mix *
1 ½ tsp guar gum
1tsp baking soda
1tsp baking powder
¼ tsp cinnamon
Mix well
½ cup brown sugar (or agave or honey)
2 large eggs (at room temp)(or vegan Egg Sub)
½ coconut oil (or vegetable)
1 tsp vanilla

½ tsp salt

Stir in

2 cups grated zucchini (squeezed of moisture and fluffed with a      fork)

½ cup chocolate chips

Pre heat oven to 350.
Pour batter in to greased muffin tins and top with a few strands of zucchini and sprinkle of brown sugar. and bake for about 20 minutes, until a screwier placed in the middle come out clean.
Cool on a wire rack.





* Gluten free flour mix
1/3 sorhgum flour
1/3 rice flour
1/3 tapiocia starch flour

Recipe adapted from Joy of Cooking.

Chili Lime Chicken Drumsticks with Zesty Coleslaw

I don’t normally like coleslaw, especially the soggy, bland mayonnaise heavy kind you find prepackaged at the grocery store, but this one is hard not to like. Its fresh, the cabbage is crunchy, the apples are nice and sweet and the dressing light. Coleslaw is the ultimate picnic food, and is great for potlatches. Using purple and green cabbage make its very color full and the light zesty dressing keeps it simple. Using a food processor with a slicing and grating blades make for a extremely quick prep time.

Salad
1 small purple cabbage
1 small green cabbage
5 carrots
2 crunchy apples (braeburns are perfect)
Parsley
Dressing
3- 4tbs veganase (or mayonaise)
2 tbs lemon juice
1tbs Dijon mustard
1 tbs apple cider vinegar
1tsp honey
1tsp braggs seasoning
Dill
Salt
Pepper
Toppings (optional)             
Pumpkin seeds
Sesame seeds
Sunflower seeds
raisins

　

1. Finely chop or use a mandolin to slice cabbages in to small slices, grate apples and carrots
2. Mix all dressing ingredients in a small food processor, adjust amounts to suit your taste.
3. Toss salad and dressing top with nuts and seeds and enjoy!

　

　
Chili Lime Chicken
Chicken drum sticks (legs or breasts)
Juice of 1 lime
3tbs chili for chicken sauce
1tsp chili powder
1tsp honey
Salt
pepper

Pre heat oven to 400 degrees and line a baking dish with parchment paper

 Mix juice, sauce and spices. Brush chicken and bake until a thermometer reads 190 degrees about 20-30 minutes, turning and brushing sauce and drippings on chicken to help brown nicly. If you have a lot of liquid left in baking pan, pour in to a small pot and reduce on the stove top and pour over chicken.

Gluten Free Fruit and Nut Granola

One of my favorite breakfasts (or lunch!) is homemade granola with Greek yogurt and fresh fruit.
This versatile granola can be altered to suit your liking, substitute your favorite seed and nuts and dried fruits. Adding peanut butter or almond butter makes it amazing.

Dry
3 cups gluten free rolled oats (quinoa or soy flakes)
½ cup chopped almonds ( pecans or walnuts)
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ shredded coconut
1/2 cup raisins (cranberries or dates)
2tbs sesame seeds
2tbs ground flax
2tbs hemp seeds
2tsp pumpkin pie spice

 Wet
¼-½ cup agave syrup or honey (depending on the sweetness you want)
¼ cup very hot water
¼ cup coconut oil
3tbs nut butter (optional)
1 tbs good quality vanilla



Pre heat oven to 300 degrees

1. Mix oats and seeds (adding almonds if you like them toasted) setting aside raisins (and hemp seeds if preferred raw)
2. Mix wet ingredients in a separate bowl and stir to combine. Add to dry and combine.
3. Spread mixture on to a parchment lined backing sheet, bake at 300 degrees, stirring well every 10 minutes. Bake until granola is golden brown about 40 minutes. Stirring more frequently towards the end as it can burn quickly. Remove from oven and stir in raisins and almonds. If the oatmeal seems a
little dry stir in a few more teaspoons of honey or agave.
4. Store in an air tight container in the fridge, will last about 2 weeks.



*This Ganola can be truned in to bars really easly. Increase nut butter to 1/2 cup, add 2 egg whites to wet mixture, press in to a greased baking pan and bake at 300 for 30 minutes, cut into bars.

Rainbow salad rolls

These can been a little time consuming with the prepping of all the veggies, but they are so tasty and fun to make. A great meal for a night in or for a group to make together, as everyone can put what they please in each roll. Rice paper wrappers come in small (aprox 4 inches) med (aprox 10 inches) large (apox 18inches) I usually use the medium size, they are most common and easer to use. The smaller size are great for appetizers to take to dinner parties.



                                          Ingredients

Rice vermicelli (prepared as per directions and cooled)
Rice paper rounds
Red pepper
Cucumber
Carrot
Cilantro
Cabbage (red cabbage looks very pretty)
Mung bean sprouts
Shrimp or Imitation crab
Limes to ganish
Dipping sauces (sweet chili, peanut, hosin)

1. Slice the red pepper, cucumber and cabbage in very thin strips, using a veggie peeler to peel the carrot in to flat and thin strips. Ensure all the veggies are the same length.Wash and dry the cilantro and mung beans

2. Fill a baking dish that is larger then the rice paper with hot water. Dip one rice wrapper in the hot water for about 1 second to soften. Lay paper flat on a clean damp dish towel or damp clean cutting board, and place desired amounts of fillings, shrimp first with noodles last . Fold the sides in . Beginning at the bottom edge of wrapper, tightly wrap  the ingredients

3. Serve with warm or cold dipping sauce. Substitute chicken, beef or prawns for shrimp

.

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Chipotle and Corn Turkey Chili

As I have said before, I love coming home to dinner already made, and this chili is amazing in a slow cooker, or on the stove top. Adjust ingredients and spices to suit your taste. Pairs wonderfully with corn bread. I always freeze a couple of tubs for a rainy day.

2 lbs ground turkey                               1tsp salt
2onions                                                  2tsp pepper
3cloves garlic                                        2tsp paprika
2 cans red kidney beans                        2tsp cumin
1 can black beans                                  2tsp coriander
1 can of corn                                         Juice of one lime
2 large cans of diced tomatoes             1tbs brown sugar
3 chipotle peppers diced fine (or more if you like)
(you can always “cheat” and use a Mexican spice mix or chili spice)

1. Brown turkey over med heat, drain fat, add onions and sauté until soft
2. Place all ingredient in to slow cooker and stir to combine, add turkey and onions
3. Cook on low for 6-8 hours or high for 4-6 hours

Flourless Double Chocolate    Walnut cookies

These soft and chewy decedent cookies are gluten and dairy free! Using parchment paper to bake them
on is a must for these cookies, as they are very
very delicate and sticky after baking. Using a
very good quality dark Dutch coco really makes
a difference. These cookies do not last long,
I brought 2 dozen to work today, and they are gone!



Makes about 2 dozen 2 inch cookies

3 cups powdered sugar
¾ cup coco (good quality dark Dutch process)
4 egg whites
2tsp vanilla
¼ tsp salt
¼ cup ground walnuts or pecans
¼ cup chocolate chips.

Preheat oven to 350 degrees
1. Sift coco and sugar to remove any lumps
2. With a hand mixer, mix coco/sugar mix with eggs, vanilla and salt
3. Stir in nuts and chips. The batter will be running and sticky, like glue.
4. Line a baking sheet with parchment paper. Using a tablespoon, scoop batter in to little puddles on
paper. Space cookies well as then can spread.
5. Bake at 350 for 8-12 minutes until the tops are shiny and cracked and just set in centre. Remove pan from oven, and gently remove parchment paper( with cookies on it) from pan and lay on counter
to cool (do not remove cookies yet!)
6. Once cookies are cool, peel gently from paper using a damp spatula to prevent sticking. Layer parchment paper between layers of cookies when storing.

Pulled Pork On Gluten free Corn Bread

Slow Cooker Pulled pork

This is very simple and tasty recipe, you can tweak it to how you like it, if you are missing some of the ingredients go ahead and substitute something else. It is an an amazing leftover, makes great sandwiches and tacos! This is a really awesome meal to make for a large crowd! Just double or triple the sauce and buy the biggest pork roast you that you can fit in your crock pot!

Ingredients
1 large pork roast ( I buy what ever is on sale and cheap!)
1 cup BBQ sauce (your pick)
¼ or more white wine (or beer)
3tbs tomato paste
1tbs molasses
1 tbs brown sugar
2 tbs apple cider vinegar (or balsamic)
Coriander
Salt
Pepper
3 cloves garlic diced
1 large onion diced

1. Combine all ingredients in a slow cooker. Cook on high for 4-5 hours or med/low for 8-10 hours
2. Once you are home, or 45 mins before you plan on eating, remove prok form slow cooker place on a cutting board.
3. Stain liquid from cooker and place onions back in cooker. Place liquid in a pot over high heat, and reduce, adding a little corn starch to thicken.
4. While sauce is reducing, shred pork with two forks and place back in cooker.
5. Add as much sauce back in to pork mixture to really moisten it. Put lid back on and let cook onhigh for 15 more minutes.
6. Serve on buns, corn bread, tacos or with beans and coleslaw.



　Gluten free Corn Bread

Wet
2 eggs
¾ cup milk (cows or soy)
¼ oil (coconut, olive, or canola)
1tbs apple cider
Dry
1 cup corn meal
¾ cup gluten free flour mix
¼ cup sugar
2 tsp baking soda
1 ½ tsp xanthan gum
1tsp salt
(salt, pepper and seasonings)

Pre heat oven to 350

1. In separate bowls, wisk wet and dry ingredients
2. With a hand mixer, mix wet and dry ingredients together blend until combined, mixture will bethick.
3. Spread in to a greased 8 by 8 pan and bake for 25-30 mins until it is golden brown


*Recipe Adapted 1000 gluten free recipes